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Sausage Roast with Potato and Leek

A roast is a lazy cook's best friend. Okay, maybe lazy isn't the right word. Let's go with busy doing other important things. I mean, piling food into a roasting pan and popping it in the oven takes about ten minutes. Then the oven does all the hard work while I go do important things like... well... check Facebook. Okay, maybe lazy IS the right word.

This sausage roast starts with a bed of potatoes and leeks tossed with olive oil and seasoned simply with salt and pepper. Then the sausages and whole grape tomatoes are scattered over the veggie bed and the whole thing goes in the hot oven for an hour. The result is a tasty, one-pan sausage supper with vegetables roasted in sausage juices. My favourite is the tangy burst of roasted tomatoes.

Get the easy recipe below...

Sausage Roast with Potato and Leek
Makes 4 to 5 servings

2 1/2 lb (1.125 kg) waxy potatoes
1 large leek
2 tbsp (30 mL) olive oil
1 tsp (5 mL) coarse salt
1/4 tsp (1 mL) black pepper
1 lb (450 g) pork sausages (such as mild or hot Italian)
1 cup (250 mL) grape or cherry tomatoes

Chop the potatoes into 1.5-inch/4 cm pieces, leaving the skins on. Add the potatoes to a 9x13 roasting pan (or lasagna baking dish). Trim off and discard the root end of the leek. Slice the leek into 1/4-inch/5 mm pieces, using the green and the white part of the leek. Rinse the pieces well to remove any grit. Add the leek pieces to the potatoes. Drizzle with the olive oil and season with the salt and pepper. Toss the veggies to coat. Layer the sausages on top of the vegetables and dot the surface with the tomatoes. Roast in a preheated oven set at 400°F/200°C for 1 hour, rotating the sausages once during the roast time.

What's your favourite lazy supper?